Pages

Vanilla Cherry Scones

Another lazy Sunday morning and my mind was starting to whirl with baking ideas. I love scones and biscuits of any kind - savory or sweet. I recently made bacon, cheddar and chive scones and can say I am still swooning over those lovelies. But today I wanted something sweet to enjoy with a nice, strong cup of coffee.

Last week I had purchased some delicious cherry jam, not the smooth kind but a thick and lumpy variety filled with chunks of cherries. I figured it would work as a great sandwich filling in some sweet scones.

The basic scone recipe can be found in the Pastry Queen's cookbook for her Peach Jam Scones. I halved the dough recipe and still ended up with 8 dense and sweet scones.

Don't go overboard on the jam layer though or the scones will slide apart during the baking process. I learned this the hard way. The nice thing though is if they do just continue to bake and when they are done, take them out and gently nudge the tops back onto the bottom layer of the scone. As the jam filling cools it will act like a glorious sugar glue and hold the scone together perfectly.

I used round scalloped cutters but feel free to use whatever cutter you have. These are also very nice as bite size scones too.

LET'S BEGIN

I recommend not adding as much jam as this because,as mentioned above, the tops will start to slide during baking.If you are like me and want a good dose of jam,then just slide the tops back on during the cooling phase.

PREHEAT OVEN to 425FLINE a standard cookie sheet with parchment paperIN LARGE BOWL, whisk together first 4 ingredientsADD grated butter and blend with your hands til slightly combined.ADD vanilla extract to the buttermilk and stir to combine.ADD buttermilk/ vanilla wet ingredients to the dry ingredients mixing in with your hands til you can form a shaggy ball of dough.DO NOT OVER-MIXON FLOUR DUSTED WORK SURFACE, pat out dough into 1 1/2 inch thick rectangleSPREAD THIN LAYER of jam over doughFOLD dough in halfPRESS down dough slightlyWITH BISCUIT CUTTER, cut out scones and place on cookie sheetBRUSH heavy cream over tops and sprinkle with sugarBAKE 12 minutes for small scones and up to 18 minutes for large ones. The tops should turn a nice golden brown but check after 10 minutes until done to avoid over-bakingSERVE warm or at room temperature

Wow! These scones look delicious. I'm always looking for recipes that can use some good jam. I suppose you can use any flavor of jam? I have some wonderful apricot pineapple jam that I wanted to find a recipe to incorporate in. And it's unusual but I also happen to have a carton of heavy whipping cream in the fridge! Maybe this is the recipe I've been waiting for!

Shopping

Grab My Button

Share

Fantastic Conversion Chart!

Textual content and digital images appearing on Lemon Drop are Protected by Permanent Canadian Copyright. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Linda and Lemon Drop with appropriate and specific direction to the original content.